Emeril's Beef Stew

I was very sad when we finished this stew.  I wanted it to last forever...  It is so, so, so good!  Every bite is like a piece of heaven.  The beef and all the other goodies simply melt in your mouth.  I can't wait to make this again.  It truly is the best beef stew ever!  Enjoy!

Ingredients:
-3 Tbs extra virgin olive oil
-3 lbs beef stew meat, cut into 1 inch pieces
-2 tsp salt
-2 tsp Creole seasoning
-1 tsp pepper
-3 Tbs unsalted butter
-8 oz mushrooms, sliced
-2 medium onions, chopped
-2 large carrots, sliced
-4 cloves garlic, roughly chopped
-4 Tbs flour
-4 1/2 cups beef stock
-4 Tbs tomato paste
-1/2 tsp dried rosemary leaves
-1/4 tsp ground allspice
-3-4 medium russet potatoes, diced
-1 cup frozen peas, thawed
-1 Tbs dried parsley leaves
Directions:
Set a large non stick pan or a Dutch oven over medium high heat.  Add 1 Tbs of the olive oil and season the beef with salt, Creole seasoning and pepper.  Toss well to evenly coat all the pieces of meat.  Add 1/3 of the seasoned beef to the hot oil and cook until browned on all sides (it doesn't have to be cooked through).  Remove beef and set aside.  Repeat the process with the remaining oil and beef.  Set aside.
To the same pot, add the butter and mushrooms.  Cook until well browned, for about 3 minutes.  Add the onions and carrots, and cook for about 3 more minutes.  Add the garlic and cook for 30 seconds.  Sprinkle the flour over the vegetables and cook, stirring, for about 3 minutes.  Add the stock, tomato paste, rosemary, allspice and browned beef.  Bring to a boil.  Reduce the heat and simmer, partially covered, for about an hour.  Make sure to give it a stir once in a while.
Add the potatoes, partially cover the pot and cook for about 30 minutes, or until the potatoes are very tender.  Remove the lid and add the peas and parsley.  Stir well to combine and remove the pot from heat.  Serve hot with some yummy rolls.  Enjoy!
Slightly adapted from a recipe courtesy of Emeril Lagasse.